Homemade Shepherd’s Pie

Make the ultimate comfort food for your family: Homemade Shepherd’s Pie (or Cottage Pie) with ground beef (or lamb!) – simple, yummy and easy to make.

A delicious filling with lots of gravy underneath a fluffy layer of mashed potatoes – perfect for a cold night, or as a special St. Patrick’s Day treat.

I always use my Instant Pot Mashed Potatoes on top (but regular mashed potatoes work just fine, if you’re not an instant-potter 😉). You can also use leftover mashed potatoes (those also make great Irish potato pancakes… just saying!). Simple, but so comforting!

Ingredients you’ll need

Here is an overview of the ingredients in the recipe (great to use as a visual grocery list at the store!). Jump to Recipe for quantities.

Ingredient notes

• Wine: You can skip the wine and use more broth instead. If you’re not sure which wine to use, go for a dry red wine you would also drink. A Merlot or Pinot Noir is great. (You can technically use cooking wine, it’s just not my preference – if you do use seasoned cooking wine, make sure to taste test and pay attention to the amount of salt you add.)
• Tomato paste: Can also use ketchup instead if you don’t have tomato paste.
• Mashed potatoes: I usually make my Instant Pot Mashed Potatoes for this, but my regular mashed potatoes are delicious, too. I’ve also had readers made this with ready-made mashed potatoes, so that’s a great shortcut.
• Allergy friendliness: For a gluten-free friendly version, use cornstarch in place of the flour. Be sure to check all of your ingredients to make sure they’re gluten free (especially the beef broth! you can use water if you don’t have any).
• If you don’t like peas, it’s also delicious with chopped green beans.
• I hear people make this low carb by using mashed cauliflower they whisk together with 1 egg yolk in place of the mashed potatoes. I love my potatoes, but your call 😉
• You can also make this vegetarian by using 2 cups of cooked, brown lentils in place of the ground beef and vegetable broth in place of the beef broth.

Beef or lamb?

It might we worth telling you right now that the technical term for this recipe is actually cottage pie (made with ground beef) and not authentic shepherd’s pie (made with ground lamb). But my mission here on Savory Nothings is always to share recipes real people with a real grocery budget and a regular grocery store and an everyday exhausting kids/work/life situation can make.

So, there it is. Fake Shepherd’s Pie. Aka Homemade Shepherd’s Pie with ground beef. One that’s simple and affordable and delicious. It is the best ❤️

Feel free to use ground lamb in place of the beef for a more authentic version! Lamb tends to be more fatty, so drain it after browning if you prefer less fat. 

Step by step photos

Recipe tips

• Don’t be scared of adding some color: Make sure to brown the meat and vegetables well for the most intense flavors
• Do not skip cooling the filling: This is how you keep the layers in shepherd’s pie from mixing; depending on the dish and the room temperature, cool it for 15-30 minutes (sometimes I put mine outside in the winter, it’s cold in 15 minutes!)

Shepherd’s Pie FAQs

Make ahead instructions

Assemble the entire pie as directed in the recipe, right up to the finally baking step. Cover and refrigerate for up to 3 days, then bake at 400°F for 30-40 minutes, or until the filling is bubbly and the top is golden.

Freezer instructions

Prepare as directed in the recipe, right up to the final baking step. Wrap well with foil and then aluminum foil. Label and freeze for up to 2 months.

To reheat: No need to defrost! Remove both foils, then replace the aluminum foil. Bake at 400°F with the foil on for 1 hour. Remove the foil and bake for another 10 minutes, until browned.

Serving suggestions

As a casserole, this is generally an all-in-one meal I often serve pretty much by itself. Sometimes I’ll make sautéed green beans or crockpot glazed carrots on the side, especially if it’s a holiday or we have family over.

A nice green salad is also a good side. I make mine with a homemade honey mustard dressing – so good!

I LOVE Shepherd’s Pie. It’s the ultimate comfort food to me. It reminds me of working in a pub after finishing high school, it reminds me of my late British grandma, and it reminds me how much better it is to spend St. Patrick’s Day at home vs at a party, haha!

While, admittedly, this IS a bit more work than something like a one pot pasta or a throw-together casserole… It’s still fairly simple for such a hearty and traditional meal.

AND, you can always make double and freeze one for an easy meal later – freezer instructions are included in the recipe notes below. Enjoy!

More comfort food classics

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Homemade Shepherd’s Pie

Make the ultimate comfort food for your family: Homemade Shepherd's Pie (or Cottage Pie) with ground beef – simple, yummy and easy to make. See notes if you want to make this with lamb for a fully authentic version!

Recipe by Nora from Savory Nothings

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4.56 from 429

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Recipe details

Prep 30 mins

Cook 45 mins

Total 1 hr 15 mins

Difficulty Medium

Servings 6 servings

Nutrition 377 kcal

Equipment

• Large Skillet
• Casserole Dish

Ingredients

 

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• 1 tablespoon oil
• 1 pound ground beef
• 1 clove garlic chopped
• 2 onions finely chopped
• 2 medium carrots finely diced
• 2 sticks celery finely diced
• 1/2 teaspoon salt
• 1/4 teaspoon ground paprika
• ground black pepper to taste
• 2 tablespoons white flour
• 2 tablespoons tomato paste
• 1/3 cup red wine OR more broth if avoiding alcohol
• 1 cup beef broth
• 1 cup frozen peas
• 1 tablespoon finely chopped parsley
• 1/2 teaspoon finely chopped thyme
• 1 teaspoon finely chopped rosemary
• 4 cups mashed potatoes (click for my recipe and you’ll have some leftovers to sneak during cooking)
• 1/2 cup shredded cheddar cheese

Instructions

 

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• Brown meat and vegetables:

  Heat the oil over medium high heat in a large, deep skillet. Brown the ground meat, then add the chopped vegetables and sauté until softened.
• Season and deglaze the pan:

  Sprinkle salt, paprika, pepper and flour over the pan. Cook for 2 minutes, stirring often. Stir in tomato paste and cook, stirring all the time, until it smells roasted (about 1 minute). Pour in the red wine (OR beef broth if you prefer!), scratching any browned bits off the bottom.
• Finish filling and cool:

  Then stir in broth, herbs and peas, simmer 4-5 minutes and then let cool in a 7×11 inch baking dish.
• Prep mash:

  In the meantime, make your favorite mashed potatoes. You need about 4 cups of mash to top off the casserole. About 1.5 pounds of peeled potatoes should yield enough.
• Bake pie:

  Preheat the oven to 400°F (200°C). Spread the mashed potatoes over the cold filling. (Be careful not to mix up the two.) Criss-cross with a fork for a great look and crispy edges! Sprinkle with the cheese. Bake at 400°F for 20 minutes or until golden (I recommend baking on a lined baking sheet to catch any spills).

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Notes

Beef or lamb?

Feel free to use ground lamb in place of the beef for a more authentic version! Lamb tends to be more fatty, so drain it after browning if you prefer less fat.

Make ahead instructions

Assemble the entire pie as directed in the recipe, right up to the finally baking step.

Cover and refrigerate for up to 3 days, then bake at 400°F for 30-40 minutes, or until the filling is bubbly and the top is golden.

Freezer instructions

Prepare as directed in the recipe, right up to the final baking step. Wrap well with foil and then aluminum foil. Label and freeze for up to 2 months.

To reheat: No need to defrost! Remove both foils, then replace the aluminum foil. Bake at 400°F with the foil on for 1 hour. Remove the foil and bake for another 10 minutes, until browned.

Cooking tips

• Make sure to brown the meat and vegetables well for the most intense flavors
• Don’t skip cooling the filling. A cool filling is much easier to top with mashed potatoes without mixing the layers.

Ingredient notes

Mashed potatoes: I usually make my Instant Pot Mashed Potatoes for this, but my regular mashed potatoes are delicious, too. I’ve also had readers made this with ready-made mashed potatoes, so that’s a great shortcut.

Tomato paste: Can also use ketchup instead if you don’t have tomato paste.

Gluten free: For a gluten-free friendly version, use cornstarch in place of the flour. Be sure to check all of your ingredients to make sure they’re gluten free (especially the beef broth! you can use water if you don’t have any).

If you don’t like peas, it’s also delicious with chopped green beans.

I hear people make this low carb by using mashed cauliflower they whisk together with 1 egg yolk in place of the mashed potatoes. I love my potatoes, but your call 😉

You can also make this vegetarian by using 2 cups of cooked, brown lentils in place of the ground beef and vegetable broth in place of the beef broth.

Nutrition

Serving: 1servingCalories: 377kcalCarbohydrates: 45gProtein: 24gSaturated Fat: 4gCholesterol: 56mgSodium: 562mgFiber: 5gSugar: 6g

Nutrition is an estimate.

More recipe information

Course: Main Course

Cuisine: British, Irish

And in case you’re here for St. Patrick’s Day…

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I first published this recipe in 2017. I republished it on 06/04/2020 to make it better for you.